Light ‘n’ Crispy Glazed Doughnuts
- Category: Breakfast
- Servings: About 15 per sheet of pastry
- Print Recipe
Ready to “wow” your loved ones with a surefire, speedy and oh-so-simple sweet treat? Dress these delicious doughnuts up in a variety of ways for any occasion… including with fun sprinkles.
- 1 box (17 ounce) puff pastry
- Oil for frying (we used peanut)
- Glaze/coatings of choice
- Sprinkles, optional
- 2¼ cups powdered sugar
- 5 tablespoons milk or half-n-half
- ½ teaspoon almond extract
- 1½ teaspoons vanilla extract
Heat for 30 second intervals in microwave until melted:
- 2 cups chocolate chips (any kind)
- 1 tablespoon coconut oil
- 1 cup granulated sugar
- 2 tablespoons pie spice
- Pinch of salt
Thaw pastry to room temperature.
Unfold each pastry sheet. Using 2 sizes of round cutters, cut doughnuts and center holes.*
Heat oil (1-inch deep) on medium high heat. Cook pastry about 30 seconds on each side until lightly browned. Remove from heat and toss in sugar or dip in glaze/coating. Place on rack to cool and drip. Cook holes and toss in remaining glaze or sugar. Add sprinkles immediately when glaze is warm.
Best if enjoyed soon after cooking. Can be stored 1–2 days in an airtight container.
*We used a drinking glass plus the top of a condiment bottle for the center hole.
Recipe courtesy ofWendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.
More Breakfast Recipes
Avocado toast with veggies